Dice the jalapeno and garlic and add to a medium-sized bowl.
Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.
Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. (See photos below.) Add the cucumbers to the dressing and stir together.
Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.
Notes

Make sure that you let the salad sit on the counter for a little while before serving if it's been in the fridge; the olive oil solidifies slightly when it's cold.